Ingredients
|
Instructions
Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for a broiler. Cover with a kitchen towel. Let them cool until you can handle them. Rub the blackened skin off the chiles and pull out the stem and seed pod. Cut into 1/2-inch pieces.
Spread the onion over the bottom of a slow-cooker. Sprinkle with salt. Add half the pork, potatoes, tomatillos, and poblanos, salting each of the layers. Sprinkle on all the dried porcini mushrooms and half of the epazote (cilantro) leaves. Add the second half of the ingredients, sprinkling salt evenly over each layer. (This is the only salt in the dish, so make sure to add enough.) Cover and slow-cook on high for 6 hours (the dish can hold on a slow-cooker’s “keep warm” function for several hours.
Taste and season with more salt, if needed, then ladle your pork stew into warm bowls and enjoy.
Slow cooker on low or high?
on high! Thanks for the catch!
I remember mainkg something in the 70s I called chunky hot sauce. I made it with tomatoes, hot peppers, seasonings and lemon juice. So good. Of course, it would be called salsa today.
I did not care for this. Very one-note flavor profile.
Hi, i live in Australia and can only get tinned tomatillos ,can i use those? and how would i change the cook time?
I’d like to start this and go to work. Is there a “low” time for the slow cooker? I don’t have one with a timer and need a cook time closer to 9 hours or longer.
Yes steve- you can place this on low and let it go for 8 hours, the results might even come out better! 🙂